More and more appreciated goat cheeses, have great nutritional qualities and a taste that develops in the first few weeks and is aged a month from the processing and among these is the "daughter" .

The emmental, also called emmentaler, emmenthal or emental, is a cooked pressed cheese, based on cow's milk, native to Switzerland.

The grated cheese is obtained by selecting mature cheeses qualitatively superior and suitable for this type of processing.

The edammer (Dutch edammer) is a cheese made of cow's milk with the addition of animal hair typical of the Netherlands, sold in forms by the soft yellow paste and with a thin protection of reddish wax.

The clarified butter gives browning and a great taste to your food and your sauces.

Typical of southern Italy, it is a seasoned cheese of spun pasta in the shape of a bag.

More and more appreciated goat cheeses, have great nutritional qualities and a taste that develops in the first few weeks and is aged a month from the processing and among these is the "daughter" .

Broiled pasta cheese with a characteristic shape, produced with raw cow milk from Irpinia.

Fresh goat cheese, tastes sweet and delicate with soft and white pasta.

Scamorza is a very short seasoning cheese.

Yarn pastry cheese obtained from whole cow's milk and natural acidity of fermentation.

Great for sandwich bars and sandwich bars to add that unique and unmistakable taste typical of English pubs.

The perfect box for spicy lovers.

Provolone is a typical cheese of the Padana Valley, born from the encounter between the tradition of cheese in South Italy and the great availability of milk in the north.

Fresh goat cheese, tastes sweet and delicate with soft and white pasta.

Soft and with a delicate taste thanks to the short seasoning, Auricchio Giovane is still produced today following the ancient and traditional recipe of Provolone Auricchio.